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We hope you got benefit from reading it, now let’s go back to my crawfish etouffee recipe. To cook my crawfish etouffee you need 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make My Crawfish Etouffee:
- Use 1 lb crawfish tails
- Use 2-4 C cooked rice
- Get 2 tbs flour
- You need 1/2 C ketchup
- Provide 10.5 oz. cream of mushroom soup
- Prepare 2 C hot water
- Provide 8 tbs butter, divided
- Use 2 cloves garlic, crushed
- Use 1 onion, diced
- Take 1 bell pepper, diced
- Prepare 1 stalk celery, diced
- Provide 1/2 tsp smoked paprika
- Provide TT salt
- Get TT black pepper
- Provide TT cayenne pepper
Steps to make My Crawfish Etouffee:
- Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent.
- Add garlic and saute until fragrant, stirring often careful not to burn garlic.
- Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux.
- Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT.
- Bring to a slow boil and simmer for 10-15 minutes stirring occasionally.
- Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes.
- Serve over rice.
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